Pumpkin Cheesecake Bars

Posted: November 18, 2011 In: Smart Mama Comments: 3

Thanksgiving is less than a week away and being the procrastinator that I am, I’m still hunting down new recipes to try out this year. I love all things pumpkin, but I like to add a twist every year to my Thanksgiving table and instead of making the traditional pie I’ll be making Pumpkin Cheesecake Bars. The recipe was put together on a whim and had a fantastic outcome, think of a rich cheesecake falling in love with a pumpkin and making a beautiful love child…yes, I love my food that much that I create a love story in my head : ) Anyway, on to the recipe!

Start by lining an 8″ x 8″ pan with tin foil and leave an overhang (this will make it easy to remove the bars). Preheat the oven to 350 degrees.

Crush your choice of cookies in a food processor , Graham crackers are a usual base but to add spice and depth I used about 25 Ginger Snap cookies! (I used my Magic Bullet) till crumbly and add 2 tablespoons of sugar and 4 tablespoons of melted butter. Press the mixture in the bottom of pan and bake till fragrant and slightly firm (my oven was super quick and this step only took 8 mins.) Take out the crust and let it cool slightly while mixing:

2 packages of cream cheese (8 oz. each)

1 cup of pumpkin

1 cup of sugar

3 large eggs

3 tablespoons of all purpose flour

1 teaspoon of pumpkin pie spice

1 teaspoon of cinnamon

pinch of salt

I made sure everything was at room temperature and blended everything with a hand mixer, the recipe called for mixing everything in a food processor but I really hate cleaning that thing and I’m inpatient. This worked great and because everything was at room temperature, I had no problems with getting a smooth filling.

Pour the mixture into the pan and bake till the cheesecake is set but jiggles slightly when gently shaken, approx. 40-50 mins. Again, my oven was apparently on steroids yesterday and this took about 38 mins. Keep checking. Yours might take more or less time.

Remove from oven and cool in pan, cover and refrigerate for 2 hours or more. These made 16 bars, I served them with a dollop of whipped cream and My Oh My was my belly happy. I believe all things are good in moderation and around this time of year I allow myself to indulge in the things I will ENJOY what I am eating. I made these into bars because they are rich and a little goes a long way, again all in portion control : )

More Recipes on TodaysMama:

Sage and Sausage Stuffing Recipe

Pumpkin Bars

Corn Salad